If you’re looking for a light, bright, and flavour-packed dish that lets fresh seafood shine, this scallop ceviche is it. Made with sweet, tender scallops and marinated in a vibrant blend of lemon, lime, and orange juice, it’s the perfect balance of citrusy zing and ocean freshness. Tossed with crisp red onion, fiery jalapeño, and fragrant cilantro, it’s a simple yet elegant dish that comes together in under an hour - no stove required. Whether you’re serving it as a show-stopping appetizer or a refreshing main on a warm day, this ceviche is sure to impress.
Serves: 2–4
Prep Time: 15 minutes
Marinating Time: 30–60 minutes
Ingredients:
- 8 oz sea scallops (dry-packed, fresh or properly thawed if frozen)
- 2 tbsp fresh lemon juice (about 1 lemon)
- 2 tbsp fresh lime juice (about 1–2 limes)
- 2 tbsp fresh orange juice (about ½ orange)
- ¼ cup finely diced red onion
- 1 small jalapeño, finely minced (seeds removed for less heat)
- ¼ cup chopped fresh cilantro
- Salt to taste
- Optional: diced mango or avocado for garnish
Instructions:
-
Prep Scallops:
Pat the scallops dry with paper towel. Cut into ½-inch pieces for faster and more even marination. -
Make Citrus Marinade:
In a glass or ceramic bowl (avoid metal), combine the lemon, lime, and orange juice. -
Marinate Scallops:
Add scallops to the juice mixture, stir gently, and ensure they’re submerged. Cover and refrigerate for 30-60 minutes, until opaque and “cooked” through by the acid. -
Add Fresh Ingredients:
Drain off most of the marinade (leave a few spoonfuls for flavor). Stir in red onion, jalapeño, and cilantro. Season lightly with salt. Taste and adjust citrus or salt as needed. -
Serve:
Serve chilled with tortilla chips, on lettuce cups, or in small bowls. Optionally top with diced mango or avocado for contrast.